Almond Butter Pretzel Pie

I know it isn’t Pi Day yet, but consider this your Pi Day post since it is on a weekend this year.

I was excited to find a non-baked pie recipe I could make that is creamy but vegan. The original recipe called for peanut butter, but natural peanut butter, so it was easy to swap with almond butter.

The crust is nice and salty, and the filling is a touch sweet. For the white chocolate, if you have someone who is vegan or can’t do dairy, just make sure you find white chocolate that is dairy-free.

Directions for Almond Butter Pretzel Pie

Adapted from Weeknight Baking

Crust

  • 5.25 ounces pretzel crumbs (I used mostly pretzels but did a mix of tortilla chips and some buttery crackers too)
  • 6 Tablespoons (3 ounces) coconut oil, melted
  • 2 Tablespoons brown sugar (light or dark)
  • Pinch of kosher salt

Preheat the oven to 350 degrees F. In a bowl, stir together all of the ingredients until it looks like wet sand. Spread it into a 9 inch pie pan. Press it down and up the sides using the bottom of a glass or measuring cup.

Bake for 15 minutes, and the crust should look slightly more golden and be “set”. Let it cool completely (before it cools down, you can press it back into shape if need be, using a spoon).

Filling

  • 6 ounces white chocolate, chopped
  • 3/4 cup unsweetened natural almond butter (the kind that requires stirring)
  • 2 Tablespoons brown sugar (dark or light)
  • Pinch of kosher salt
  • 1 can coconut milk, in the refrigerator

Take the can of coconut milk out of the refrigerator, making sure you don’t shake it. Open the can and scoop out the top coconut cream, and set it aside. Take 2/3 cup of the remaining coconut water and set it aside.

Put the white chocolate into a double boiler or use a stand mixer bowl with a saucepan of water underneath it. Melt the chocolate, stirring occasionally with a spatula until it is smooth.

Remove the bowl and add the almond butter.

Use the whisk attachment with the stand mixer and whisk for 1-2 minutes on medium speed until smooth. Add the brown sugar and salt, then whisk again for 1 minute.

With the mixer on low, slowly add the coconut water. Then, increase the speed to medium-high and whisk for 3 minutes. The filling should look like a thick caramel.

Pour the filling into the pie crust from above and smooth the top with a spatula. Cover with plastic wrap and refrigerate overnight.

If desired, you can use the coconut cream on top of the pie, and you can even beat it with some powdered sugar and vanilla to make a whipped cream topping. You can also save it for pancakes or something like that, which is what we did.

Serve the pie after it has chilled overnight.

Directions for Almond Butter Pretzel Pie (without pictures)

Adapted from Weeknight Baking

Crust

  • 5.25 ounces pretzel crumbs (I used mostly pretzels but did a mix of tortilla chips and some buttery crackers too)
  • 6 Tablespoons (3 ounces) coconut oil, melted
  • 2 Tablespoons brown sugar (light or dark)
  • Pinch of kosher salt

Preheat the oven to 350 degrees F. In a bowl, stir together all of the ingredients until it looks like wet sand. Spread it into a 9 inch pie pan. Press it down and up the sides using the bottom of a glass or measuring cup. Bake for 15 minutes, and the crust should look slightly more golden and be “set”. Let it cool completely (before it cools down, you can press it back into shape if need be, using a spoon).

Filling

  • 6 ounces white chocolate, chopped
  • 3/4 cup unsweetened natural almond butter (the kind that requires stirring)
  • 2 Tablespoons brown sugar (dark or light)
  • Pinch of kosher salt
  • 1 can coconut milk, in the refrigerator

Take the can of coconut milk out of the refrigerator, making sure you don’t shake it. Open the can and scoop out the top coconut cream, and set it aside. Take 2/3 cup of the remaining coconut water and set it aside.

Put the white chocolate into a double boiler or use a stand mixer bowl with a saucepan of water underneath it. Melt the chocolate, stirring occasionally with a spatula until it is smooth. Remove the bowl and add the almond butter. Use the whisk attachment with the stand mixer and whisk for 1-2 minutes on medium speed until smooth. Add the brown sugar and salt, then whisk again for 1 minute. With the mixer on low, slowly add the coconut water. Then, increase the speed to medium-high and whisk for 3 minutes. The filling should look like a thick caramel. Pour the filling into the pie crust from above and smooth the top with a spatula. Cover with plastic wrap and refrigerate overnight.

If desired, you can use the coconut cream on top of the pie, and you can even beat it with some powdered sugar and vanilla to make a whipped cream topping. You can also save it for pancakes or something like that, which is what we did.

Serve the pie after it has chilled overnight.

 

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.